APPLE 'N SPICE is our yearly winter flavour. Winter has always been the time of the year for hearty flavours. This has to do with the need to preserve food for the cold and dark months through fermentation, drying, or other preservation methods which all bring along a conversation of sweet flavour in food to sour, bitter, or salty tastes. Moreover, strong flavours fit this time of the year that demands more endurance of us humans. We at Roots Kombucha pay tribute to this time of the year with our seasonal winter flavour composed of apples, cinnamon, cardamom, and clove.

This kombucha is part of our line of seasonal flavours. We only produce this kombucha when apples are available in our home region of Southern Sweden. We pick the apples ourselves.

Ingredients: kombucha culture, black tea*, fresh apples, sugar*1, cinnamon*, cardamom*, clove*.
*from organic agriculture. 1Sugar serves as an energy source for the microorganisms and the final sugar content in kombucha is low.

 

In this kombucha we combine RASPBERRY and LEMON-THYME. The raspberry, which belong to the rose family, give our kombucha a pleasant sweetness. We use the vitamin C rich berries, but even the leaves can be used, among others in tea. Lemon-thyme gives this kombucha a refreshing note. This herb has in the past been used as everything from medicine, to natural deodorant, and flavouring agent. The Romans, Egyptians, and Greeks all used it for different purposes, such as flavour food, or to fall asleep. The crazy Egyptians even used it to embalm bodies. Lemon-thyme is a distinct species, first described already in 1811. We believe that this often forgotten herb balances perfectly with the sweetness of raspberries.

Ingredients: kombucha culture, black tea*, sugar*1, fresh raspberries*, dried lemon-thyme*
*from organic agriculture. 1Sugar serves as an energy source for the microorganisms and the final sugar content in kombucha is low.

 

GINGER is a tropical plant with a beautiful flower and a root widely used for culinary and medicinal purposes. Ginger is native to Southern Asia, where it has long been used in traditional medicine. In modern times the ginger root has reached huge popularity globally, both for its strong taste and its healthy properties. Ginger has proven helpful against headache, muscle pain, high blood pressure, and many more medical conditions. We from Roots Kombucha use fresh organic ginger root and ferment it with our kombucha for several days before straining the liquid.

Ingredients: kombucha culture, black tea*, sugar*1, fresh ginger*
*from organic agriculture. 1Sugar serves as an energy source for the microorganisms and the final sugar content in kombucha is low.

 

TURMERIC is a word by many associated with a dry yellow powder with a bitter taste. For our kombucha we use fresh turmeric root. This root is native to South India and has a magnificent and unique flavor. The fresh turmeric root gives our kombucha flavor nuances reaching from elderflower to black current. Traditionally, turmeric is widely used in Indian folk medicine, to cure infections, inflammations (e.g. rheumatism), or digestive problems. Today, even science is interested in turmeric and much research is conducted to better understand the proclaimed health properties of the turmeric root and its active substance 'curcumin', e.g. in cancer research.

Ingredients: kombucha culture, black tea*, sugar*1, fresh turmeric*
*from organic agriculture. 1Sugar serves as an energy source for the microorganisms and the final sugar content in the drink is low.

 

SAGE-HONEY is the result of a long winter of taste experiments with various herbs and spices we harvested from our own garden last autumn. We aimed to find a flavor that is stimulating the taste buds and pleasant to drink, but not fruity. We think we have found these taste properties in the combination of sage’s full flavor profile and the natural acidity of kombucha. We use honey to take the edge from these two intense flavors. Sage is also a medical plant and was once a common herb to be grown in medicinal monastery gardens. Sage increases concentration and alertness and can reduce excessive sweating. It is also said to ease menstrual pain.

Ingredients: kombucha culture, black tea*, sugar*1, sage*, honey*
*from organic agriculture. 1Sugar serves as an energy source for the microorganisms and the final sugar content in the drink is low.

 

NATURAL is exactly what it sounds like, kombucha in its purest form, no flavor added. You can still trace the taste of the strong black tea that is the substrate for our kombucha culture, together with the characteristic pleasant acidic taste. Our kombucha is unpastorized and therefore naturally carbonated. Kombucha tastes good and does good – with low sugar content and high on b-vitamines, antioxidants, and enzymes.

Ingredients: kombucha culture, black tea*, sugar*1
*from organic agriculture. 1Sugar serves as an energy source for the microorganisms and the final sugar content in the drink is low.


We use organic black tea for our kombucha. Black tea is best suited for kombucha brewing as it provides all the nutrients the kombucha culture requires to grow. That way the SCOBY* remains healthy and produces flavour-rich kombucha.

Kombucha brewing also requires some source of sugar. Organic sugar is a very suitable source of nutrition for the kombucha culture as it provides readily available energy to the bacteria and yeasts. Other sources of sugar (maple sirup, brown sugar) can also be used for kombucha brewing but do not guarantee consistent quality as they vary in composition and are more difficult for the SCOBY to use. Stevia and other sugar substitutes do not contain nutrition and cannot be used for kombucha brewing. Most of the sugar added in the brewing process is consumed by the kombucha culture and the final sugar content in kombucha is low.

We use brown bottles for our kombucha. Unlike clear glass, brown glass filters out ultraviolet light. Ultraviolet light is harmful to microorganisms and would negatively impact the quality of our unpasteurised kombucha.

*SCOBY (symbiotic culture of bacteria and yeasts) is a common way to refer to the kombucha culture